Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs
Whip up this pesto risotto using Arborio rice from the pantry. Parmesan, cannellini beans, and poached eggs make it a meal.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
531 Calories
Recipe Instructions
Step 1
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
Step 2
Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
Step 3
Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
Step 4
Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
Step 5
Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
Step 6
Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.
Ingredients
4 large eggs
1 tablespoon olive oil
2 cloves garlic, minced
freshly ground black pepper to taste
1 cup Arborio rice
1 (15 ounce) can cannellini beans, rinsed and drained
